Breakfast is served: three appetizer recipes from the most popular Russian chef. BEAUTYHACK

Vasily Emelianenko is the most popular chef on Runet with 3.2 million YouTube subscribers and over 450 million views of his videos. He – star of gastronomic TV shows, passed an internship in European restaurants that have from one to three Michelin stars, published the book “Favorite dishes”. And I’m ready to share recipes with readers.

eggs benedict


• Cold-smoked red fish: sockeye salmon or chum salmon, you can trout – 100 g
• Raw smoked bacon – 3 ribbons
• Eggs – 5 pcs.
• Vinegar 9% – 1 tbsp. l.
• Brioche bread – 2 pieces
• Champignon – 1 pc.
• Green onions – two feathers
• Salt – to taste
• Pepper – to taste

For the Hollandaise sauce:

• Egg yolk – 3 pcs.
• Butter – 50 g
• Wine vinegar – 1 tsp.


To make the poached egg perfect, put a raw egg on a fine strainer. So water flows out of it. Protein through a fine sieve will not drain.

1. We send the saucepan with water to the fire. Add some salt and a tablespoon of vinegar. After boiling, remove the fire to a minimum. Two pieces of brioche bread are sent to fry in a pan with butter.

2. Stir the water with a spoon, forming a funnel, and carefully pour the egg. The centrifugal force of the water itself will keep the egg in the center. The egg white has seized. Cook for 3-4 minutes, depending on the texture of the egg you want. If you like very thin – cook for three minutes. With a slotted spoon, transfer the egg to cold water. So it will cool and be washed from vinegar. Cook the second egg in the same way.

3. In the pan where the bread was fried, fry the bacon. Then we transfer it to a napkin so that the excess fat is stacked. In the same pan over high heat, fry the mushrooms for about three minutes.

4. For the dish, we need “Hollandaise” – sauce on egg yolks. In a bowl we send three egg yolks, 50 g of butter and pour a teaspoon of wine vinegar. We put the bowl on the saucepan (we need a water bath) and beat the eggs with oil and vinegar with a whisk. The yolks should be heated gradually, they should not curl. Salt and pepper the sauce a little. It turns out smooth, thick, creamy and shiny.

5. Lay the toasted bread slices on a plate. On one spread the bacon, poached egg and fried mushrooms. On the other slice, lay out sliced ​​​​smoked red fish and a poached egg in thin ribbons. Drizzle with hollandaise sauce and garnish with finely chopped green onions.

Pumpkin pancakes with bacon


• Pumpkin – 1/3 part (300 g)
• Egg – 1 pc.
• Onion – 0.5 pcs.
• Greek yogurt or sour cream – as a dip
• Garlic – 1 clove
• Raw smoked bacon – 3 ribbons
• Dill – a small bunch
• Flour – 3 tbsp. l.
• Vegetable oil
• Salt – to taste
• Pepper – to taste


1. We send raw smoked bacon ribbons to a pan without vegetable oil. On a small fire, melt the fat from it.

2. At this time, peel the pumpkin and rub it on a coarse grater. Slightly add some salt, mix and let stand for about ten minutes, so that the pumpkin starts up the juice. We squeeze the juice, we do not need it.

3. Transfer the fried bacon to a paper towel. The napkin will absorb excess grease and the bacon will dry out.

4. In the same pan where the bacon was fried, pour vegetable oil. While the oil is heating, grate half the onion on a coarse grater into a bowl with pumpkin and a clove of garlic on a fine grater. Stir and squeeze to get rid of juice.

5. Finely chop a small bunch of dill and send it to the grated pumpkin. Keeping in mind that bacon is salty, add some salt and pepper to the pumpkin.

6. We cut the fried dried bacon into small cubes and also send it to a bowl with pumpkin. Break one egg and add three tablespoons of flour. Mix thoroughly and fry potato pancakes (like pancakes) on both sides in a pan. They don’t need to be thick to get them well fried.

7. Ready toasted, beautiful and very appetizing pancakes are served with Greek yogurt or sour cream.

Japanese beef snack


• Marbled beef, steak – 250-300 g
• Algae nori – 2 sheets
• Coconut milk – 4 tbsp. l.
• Pickled ginger – 1 tbsp. l.
• Rice for sushi – 100 g (dry rice)
• Lemon – large slice
• Arugula – 1 bunch
• Plum tonkatsu (unagi or teriyaki) – 1 tbsp. l.
• Butter
• Salt – to taste
• Pepper – to taste


In Japanese cuisine, there is the concept of “wagyu” – the common name for meat breeds of cows. Their meat is marbled, with soft fat, is of high quality and price. We did not buy such beef, we took the usual one with a high fat content. If you do not find fatty beef, you can replace it with tenderloin, it will be soft and tasty.

1. Beef needs to be taken fatter. We cut it into large bars and add salt. Leave the meat to rest for about two hours at room temperature.

2. Boil rice in a saucepan, salt and add 4 tablespoons of coconut milk to it. Squeeze a large slice of lemon or add three tablespoons of rice vinegar. Stir and add grated fresh lemon zest alno on the tip of a teaspoon. We send the stewpan with rice to the fire so that the rice absorbs the coconut milk. Warm up a little and turn off the fire.

3. Finely chop the stems of one bunch of arugula and send to the cooled rice. Cut the pickled ginger into strips.

4. On a dry (without oil) and well-heated frying pan lay out the beef bars. Fry for a minute on each side. We shift the meat into a bowl and put a piece of butter on top of it.

5. Cut the meat into thin slices and return to the bowl. Add a tablespoon of plum tonkatsu and stir. The meat juice will mix with the tonkatsu and the taste will turn out great.

6. Cut the nori into small rectangles, in the manner of a taco cake.

7. We spread rice on nori seaweed, on top – ginger straws and a piece of meat. Sprinkle with black pepper and lay out a leaf of arugula.

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